Popular searches

The Pipe and Glass

The Pipe and Glass

Holding the only Michelin star in East Yorkshire, this destination restaurant offers luxurious country pub décor, beautiful countryside and a modern take on traditional Yorkshire fare, showcasing the best this bountiful region has to offer.

Contact details

The Pipe and Glass is a family affair, with James MacKenzie running the kitchen and his wife, Kate, in charge of front of house. In addition to earning the first – and currently only – Michelin star held in East Yorkshire in 2010, they were also awarded the 2013 Pub and Bar Award in the Cateys (industry insider ‘Oscars’) and were the Good Food Guide’s County Dining Pub of the Year for 2014.

Since the couple took over in 2006, the gastropub’s fortunes have evolved from regional secret to destination restaurant. Set in the estate village of South Dalton, not far from the historic town of Beverley in the gorgeous countryside of the Yorkshire Wolds, the Pipe and Glass is on the site of the original 15th century gatehouse to Dalton Park.

On taking control of this historic pub, James and Kate completely refurbished the building and interiors, keeping the country pub feel – think wood burners, tartan tweed and brassy beer pumps - while creating a warm, luxurious restaurant.

The beautiful garden, complete with an airy conservatory holding a spectacular long table for up to 28 people, offers plenty of outdoor seating in the summer. A private dining room, with its own lounge and demonstration kitchen, is also available upstairs. If you fancy staying the night, two boutique suites are available with wonderful views of the park, but be prepared to book ahead!

This unpretentious homage to the Great British pub offers what James Mackenzie describes as 'a warm welcome…great service…good Yorkshire hospitality' with a mixed clientele ranging from London foodies to families to local farmers. Appealing to 'a broad demographic of customer' is important to the couple and the pub is very well integrated into the local community.

You can get a range of food at the Pipe and Glass, from fine dining with wine to a steak sandwich and a pint, with hearty Yorkshire portions for diners with an appetite. A champion of locally sourced produce, James Mackenzie puts the spotlight back on traditional, often underused, ingredients and dishes, reflecting his interest in his surroundings and the food customs of Yorkshire.

Understanding his suppliers and producers and treating their quality produce with respect is central to James Mackenzie’s food. And quality ingredients are not hard to find in this neck of the woods – from fresh fish sourced from the east coast waters to local fruits and vegetables – there is a wealth of choice in the region, all of which is reflected in the carefully crafted dishes.

Kate Mackenzie works closely with wine producers to deliver the quality and style necessary to complement the pub’s menu and there is a wide, changing selection of ales for those who fancy beer instead. Together with mentor and old friend Andrew Pern from The Star Inn at Harome (still one of James’ favourite places to go on a rare day off), Mackenzie even produces his own Two Chefs ales, seasonal beers brewed with additions such as local honey and lemon thyme from The Star Inn’s garden. Available in their two restaurants, as well as in delis and beer shops, the beer also makes its way into many dishes at the Pipe and Glass, from gravies and braises to bread.

With two young children in the family, James and Kate Mackenzie understand the challenges of dining with youngsters in tow, so have taken care to create a family-friendly environment in the pub complete with substantial Little People’s menu. It’s touches like these – in addition to their beautifully executed, locally inspired, modern Yorkshire cuisine – that keep both locals and more distant food-lovers returning again and again.

The Pipe and Glass

Launch Gallery

The Pipe and Glass

Scroll to start gallery

Swipe to scroll through images

The Pipe and Glass

The Pipe and Glass Inn, in South Dalton, East Yorkshire

/

The Pipe and Glass

The bar area, with a strong country-pub feel

/

The Pipe and Glass

Airy, warm and welcoming restaurant, separated in different areas

/

The Pipe and Glass

Dining area at The Pipe and Glass Inn

/

The Pipe and Glass

A luminous and beautiful conservatory room, looking out over the garden

/

The Pipe and Glass

Private dining room

/

The Pipe and Glass

The Chef's Library room, for private drinks and canapés

/

The Pipe and Glass

Bookcases full of cookery books at the Chef's Library room

/

The Pipe and Glass

Three things you should know

1

The Pipe and Glass stands on the site of the original gatehouse to the Dalton Park Estate, which is still home to Lord Hotham. The former coaching inn, which was eventually replaced by the present building in the 17th century, offered hospitality and lodgings to the great house’s visiting guests.

2

All special dietary requirements are catered for at the Pipe and Glass (advance notice is appreciated), but vegetarians have been given special consideration. Unusually for a Michelin-starred restaurant, there is a separate vegetarian menu, complete with vegetarian nibbles for you to snack on as you decide. With dishes such as Yellison Goat cheesecake with beetroot macaroon, golden beets, candied walnuts and watercress, and Harrogate blue cheese croquettes, cauliflower champ, Romanesque, baby leeks, hazelnut milk and hyssop to choose from, the selection is much more interesting and reflective than is typical. The side dishes have not been neglected either, with the mixed greens with walnut butter receiving rave reviews.

3

With a large number of accolades under their belt, Kate and James Mackenzie now have another to add to the mantelpiece – Wine List of the Year in this year’s Morning Advertiser/Budweiser Budvar Top 50 Gastropub Awards. An innovatively organised list, which is overseen by Kate, is split into sections such as “Cow, Pig & Sheep” and “Game and Poultry” making it easy for those less experienced with wine to happily match their meal choice to their wine. Tom Kerridge, who hosted the awards, praised the wine list as “innovative”, saying it stood out from the rest. The recent introduction of the pub’s own-label wine also impressed the judges.

Load more ...

NAVIGATE

NEWSLETTER

Sign up to receive recipes, news and reviews from the UK's fastest growing food website

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

SITES

INFORMATION

NEWSLETTER

Sign up to receive recipes, news and reviews from the UK's fastest growing food website

Email

By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.

Invalid email address

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here

Thanks for subscribing

We'll only contact you around once per week with our best features and seasonal recipes and how to cook guides. You can unsubscribe at any time.

You're already subscribed!

It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here